Chicken and Sweet Potato Waffles

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  • Cook time icon 10 minutes Prep | 30 minutes Cooking
Chicken & Waffles

Chicken

  • 2 cups flour
  • 2 tsp. paprika
  • 1½ tsp. granulated garlic
  • 1½ tsp. granulated onion
  • ½ tsp. fine ground black pepper
  • 1 tsp. salt
  • Pinch of ground red pepper
  • 1 cup Duke's Mayonnaise
  • 1 cup buttermilk
  • 8 pieces of skin on, bone in chicken
  • Oil for frying

Sweet Potato Waffles

  • 2 cups all purpose baking mix
  • 2 Tbsp. brown sugar
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • Pinch of ground nutmeg
  • 1 egg
  • 1¼ cups milk
  • 2 Tbsp. Duke's Mayonnaise
  • 1 tsp. vanilla extract
  • 1 cup cooked, mashed sweet potatoes or yams

Preparation

For the chicken, combine flour, spices, and salt together in a shallow dish; set aside. In another dish, combine mayonnaise and buttermilk. Heat 1″ of oil in a large, heavy frying pan to about 350°F. Dip each piece of chicken into flour mixture, shake of excess, dip into mayonnaise mixture, then dip back into flour. Carefully place coated chicken into hot oil, making sure not to crowd the pan. The chicken may need to be cooked in batches. Cook until golden brown and cooked through, about 6-10 minutes on each side, while maintaining oil temperature at about 315-330°F. Add remaining chicken and cook as above. Cooked chicken should have an internal temperature of 165°F. For the waffles, combine dry ingredients in a large bowl and set aside. Combine egg, milk, mayonnaise, and vanilla extract together in a small bowl. Add wet ingredients and mashed sweet potatoes to dry ingredients, stirring to combine. Cook waffles according to waffle maker instructions. Top waffles with butter, chicken, and maple syrup.

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